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Need Help!!! (long read)
#1122964
12/23/09 12:54 AM
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Joined: Aug 2005
Posts: 32,981
txtrophy85
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I've been an avid deer hunter all my life, when I was young we used to eat the hell outta dry sausage, link sausage and pan sausage, but since its so expensive i've just been getting it cut up into steaks and ground into hamburger.
For the last 4 years or so i've been fortunate to kill either axis or blackbuck for my meat, two weeks ago I took a 4 1/2 year old cull buck. Since we dont' have our freezer anymore I hung him up overnite and took him to the proccesor the next day.
Never had any problems cooking and eating exotics, but the extent of my whitetail eating(not counting sausage& hamburger) has been chicken fried backstrap....i've eaten enough chicken fried backstrap. Today I picked up my deer from the processor, I had one ham cut into steaks, backstrap and tenders butterflied and the rest into hamburger.
I wanted a nice deer steak, i salt and peppered it and even rubbed it with a little olive oil (makes steak taste great) and grilled it. first bite and UGGGGHHHHH!, not only did it smell like rutty buck, it tasted like it!
Do any of you know any recipies to make a deer steak taste half decent....i'm by no means a picky eater but i can't stomach that.
I'm at a loss, any one have any ideas????
For it is not the quarry that we truly seek, but the adventure.
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Re: Need Help!!! (long read)
[Re: txtrophy85]
#1123104
12/23/09 02:04 AM
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Joined: Dec 2008
Posts: 1,653
thegrouse
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Well last year I cooked a ham steak on the pit. I let it sit to room temp and used olive oil, sea salt and crushed black pepper. I cooked it to a medium rare and it was good. I didn't say great but it was good and edible. My wife was impressed. That being said we use the ham steak and cube it into stew meat and eat beef steaks. I plan on trying some carne guisada this year.
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Re: Need Help!!! (long read)
[Re: thegrouse]
#1123163
12/23/09 02:31 AM
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Joined: Dec 2006
Posts: 20,770
cbump
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Yeah, i'd marinate them in something overnight next time or cut them into small chunks for stew or chili.
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Re: Need Help!!! (long read)
[Re: cbump]
#1123308
12/23/09 03:30 AM
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Joined: Aug 2005
Posts: 32,981
txtrophy85
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looks like the steaks are getting cut into stew meat....got any good recipe's for stew?
For it is not the quarry that we truly seek, but the adventure.
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Re: Need Help!!! (long read)
[Re: txtrophy85]
#1123394
12/23/09 03:57 AM
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Joined: Dec 2006
Posts: 20,770
cbump
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I got a whole book of stews and chilis. What sounds good? Texas Red Chili Venison Vegetable Soup Black Bean Chili Slow cooking oven Venison stew Mexicali Venison Stew Venison Gumbo New Mexican Style Red Chili
There are more but these look the best to me.
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Re: Need Help!!! (long read)
[Re: txtrophy85]
#1123813
12/23/09 12:51 PM
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Joined: May 2009
Posts: 1,791
RobertY
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looks like the steaks are getting cut into stew meat....got any good recipe's for stew? First, what the heck are you calling a steak? I know you can cut all sorts of "steaks" out of the rear hams of a deer, but there are truely only 2 things that are "steak" edible on a deer: backstraps and tenderloins. Any fine restruant that serves venison will not serve anything but the backstrap. Leg meat, although it appears tender, does not remain tender after cooking. If you look at the muscle tissue, its just way too course of a fiber. Now, there will be people on here that claim they can cook the hell outta some leg meat...fine. I've been cooking A LONG TIME. It's one of my passions..and I would not use leg meat as a steak. There are a few small muscle masses way deep into the leg that might make a decent steak, but you'll have to do your own butchering to get those out. Also, there is something to be said about eating a rutting buck, over a doe. You could simply have a smelly deer. I've had a few, particularly mule deer, that all the meat was sort of tainted. In the mean time, let me tell you how to cook a proper venison steak: Steak should be about 6-8" long, and the full thickness of the back strap, with the silver skin removed. Heat oven to 400 degrees, middle rack. On stove top, heat cast iron skillet with 5-6 tbsp of olive oil on medium high. Crust steak in course ground black peppercorn, sea salt, garlic powder. OR for a richer flavor, I use grill mates mesquite seasoning. Don't go easy here, the steak needs a crust on it. Most of it is going to get cooked off by the end. Place the steak into the pre-heated pan. Sear for 2 minutes on this first side. Flip steak over. Drop in two heaping tbsp of butter. When butter melts, tilt your pan away from you slightly, using a large spoon, scoop butter and baist over top of steak. Continue doing this for about a minute. Cook another 2 minutes then straight off the stove and into the oven. **Now here's where practice comes in. Venison should be served rare..yes, rare. Seared hot on the outside, slightly warm on the inside, but raw. But, 90% of people out there won't eat it that way, so shoot for a medium rare. Most of your steaks should be about 2" to 3" thick. This will spend about 5-6 minutes in the oven. Remove the steak and give it a poke with your finger. It should be slgihtly firm, but not hard and not totally soft. If its too soft, just put it back into the oven for another minute.** Remove steak from the oven once the doneness is just shy of what you want. Remove steak from pan immediately and place on cutting board to rest for 5 minutes. Steak will cook one 1/2 of a doneness degree. Slice steak into THIN strips. Plate and serve. If you're really feeling fancy, throw 1/2 cup of chopped onion and mushrooms into the same pan (after steak is out) and saute for 2 minutes. De-glaze with a port red wine, while stirring with a spatula. Allow to reduce to a medium consistency. Salt and Pepper. Crusted Venison with Port Red wine reduction..... done. If you ask really nicely, you can come over and get one of my backstrap steaks. I'm in San Antonio also.
Last edited by RobertYuras; 12/23/09 12:52 PM.
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Re: Need Help!!! (long read)
[Re: RobertY]
#1123949
12/23/09 02:44 PM
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Joined: Aug 2005
Posts: 32,981
txtrophy85
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thanks robert....thats the kinda info I was looking for!
I had one ham cut across the bone into steaks but looks like its getting used for stew. i don't have this problem with axis meat though
i have the back straps and the loins, i'm goin to try your recipe.
about how long do you leave it in the oven?
Also, you have any simple chilli or stew recipies?
For it is not the quarry that we truly seek, but the adventure.
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Re: Need Help!!! (long read)
[Re: txtrophy85]
#1124090
12/23/09 03:41 PM
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Joined: May 2006
Posts: 2,144
jbhlsu
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I have never had a good round steak off a deer...EVER! Try this Brandon..next time you kill a doe skin and qaurter. Leave the backstrap atttached to the rib/spine. Take a reciprocating saw or chopplers and cut the neck and whatever left from the pelvis off. Throw in the cooler whole and bring to butcher. Tell him to cut bone in french chops. Its just a fancy looking backstrap steak. For some reasom leaving the bone in adds more flavor. Typically, my butcher charges me 15 extra bucks for this process. The rest of the deer goes into burger. Try it out and I promise you will enjoy it. Robert I am going to try your recipe!!!
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Re: Need Help!!! (long read)
[Re: jbhlsu]
#1124626
12/23/09 07:45 PM
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Joined: May 2009
Posts: 1,791
RobertY
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About how long do you leave it in the oven? Also, you have any simple chilli or stew recipies?
I leave mine in the oven for about 5 minutes tops, but I like mine rare. Don't forget to slice nice and thin after cooking. This helps keep bites tender. Yes, I do, I've had a few others request them also. I'll post up a recipe soon. I just haven't needed to make chili recently and I always like to post pics with my recipes. Tell him to cut bone in french chops. Its just a fancy looking backstrap steak. For some reasom leaving the bone in adds more flavor. Making a french rack is an excellent way to cook venison.
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